Healthy Cherry Recipes

June 10, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Cherry Recipes. Find some Delicious and Healthy Cherry Recipes with recipes including Black Pepper Steak with Sour Cherry Sauce, Cherry Sorbet, and Cherry Cobbler on the Grill. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Cherry Recipes

Find healthy, delicious cherry recipes, from the food and nutrition experts at EatingWell.

Black Pepper Steak with Sour Cherry Sauce
Celebrate the fleeting season of sour cherries with this dinner for two. Eating bright red sour cherries may help you sleep better, reduce soreness after a workout, lower blood pressure and reduce stroke risk. The tart fruits are highly perishable, so snap them up when you find them and use or freeze them right away. Serve with rice, roasted broccoli and a glass of red wine………

Cherry Sorbet
Try this cherry sorbet recipe with a dollop of lightly sweetened whipped cream or some more chopped cherries on top………

Cherry Cobbler on the Grill
If you want an easy cherry cobbler recipe that also keeps your kitchen cool, you’re in luck! This simple cobbler is made with frozen pitted cherries–so there’s no sitting in a stuffy kitchen pitting cherries–and it’s baked in a cast-iron skillet right on your grill so you don’t have to heat up your oven. Try making this summery dessert for your next camping cookout. The sweet smells of tangy cherry filling and a buttery oat topping will have everyone in the campground asking for a bite……………

* Click the link below to get all the Healthy Cherry Recipes
https://www.eatingwell.com/recipes/19197/ingredients/fruit/cherry/

One of America’s Favorites – Pig Pickin’

May 3, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A pig pickin’ (also known as rolling a pig, pig pull, pig roast or, among the Cajun, “cochon de lait”) is a type of party or gathering held primarily in the American South which involves the barbecuing of a whole hog (the castrated male pig or barrow, bred for consumption at about 12 weeks old). Females, or gilts, are used as well. Boars (full-grown intact males) and sows generally are too large.

Many Southern families have a pig roast for Thanksgiving or Christmas, graduations, weddings, or summer gatherings. Some communities hold cook-offs during festivals, where cooks compete against one another for prize money.

 

A pig, often around 80–120 pounds dressed weight, is split in half and spread onto a large charcoal or propane grill. Some practitioners use a separate stove filled with hardwood to produce coals which are then transferred under the charcoal grill by shovel; others use charcoal with chunks of either blackjack oak, hickory wood or some other hardwood added for flavor. The style of these grills are as varied as the methods of producing them, some being homemade while others are custom-made.

There is a long-running debate among barbecue enthusiasts over the merits of different fuels. Propane is said to maintain a consistent temperature, whereas charcoal or charwood are often touted as producing better-tasting meat.

The cooking process is communal and usually directed by an authority figure; the host is helped by friends or family. It usually takes four to eight hours to cook the pig completely; the pig is often started “meat-side” down, and then is flipped one time once the hog has stopped dripping rendered fat. Some practitioners clean ashes from the skin with paper towels or a small whisk broom before flipping the hog to help produce high quality cracklings from the skin.

Often the hog is basted while cooking, though the method and sauce used differs according to region. For instance, a typical South Carolina Piedmont-area baste would be a mustard based sauce, an Eastern North Carolina baste is usually a very light vinegar based sauce with red pepper flakes, and Western North Carolina barbecue uses sauce with a ketchup base similar to traditional barbecue sauce.

When the cooking is complete, the meat should ideally be tender to the point of falling off of the bone. The meat is then either chopped or pulled into traditional Carolina-style pork barbecue, or it is picked off the hog itself by the guests. It is from the latter that the gathering gains its name. The barbecue is sometimes eaten with hushpuppies (fried cornmeal, occasionally flavored with onions), coleslaw, baked beans or sometimes Brunswick stew. In South Carolina, it is common to serve pilaf or hash as a side dish. Hash is a blend of leftover pork mixed with barbecue sauce and usually served over rice.

Sweet tea, beer, and soft drinks are often served.

The pig pickin’ is a significant part of the culture of the South; the necessary work and time needed to cook the hog makes it ideal for church gatherings (“dinner on the grounds”) or family reunions, and they can be held virtually year-round thanks to the region’s mild winters. Pig pickin’s are popular amongst the most devoted tailgaters at college football games across the South. The pig pickin’ has been long associated with politics; many local political parties and politicians still use the pig pickin’ to attract people to meetings and campaign rallies.[citation needed] In 1983, Rufus Edmisten, running for Governor of North Carolina at the time, was overheard saying “I’ve eaten enough barbecue. I am not going to eat any more. I’m taking my stand and that is it.”

Culturally and culinarily different from traditional Deep South pig pickin’ events, pig roasts are a common occurrence in Cuba, as well as the non-mainland American state of Hawaii, with roasts being done in the traditions of those places.

Kitchen Hint of the Day!

February 5, 2021 at 6:00 AM | Posted in Kitchen Hints | 1 Comment
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Skimming the fat……………

Spoon out excess fat from stocks, stews, and sauces by skimming a few ice cubes (wrapped in a paper towel or cheese cloth) along the surface of the liquid. The ice helps the fat solidify, making it easier to remove with a spoon (or even a piece of toast).

One of America’s Favorites – Cranberry Sauce

November 23, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Cranberry sauce

Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences in flavor depending on the geography of where the sauce is made: in Europe it is generally slightly sour-tasting, while in North America it is typically more heavily sweetened.

The recipe for cranberry sauce appears in the 1796 edition of The Art of Cookery by Amelia Simmons, the first known cookbook authored by an American.

Although the Pilgrims may have been aware of the wild cranberries growing in the Massachusetts Bay area, sugar was scarce, so it’s unlikely that cranberry sauce would have been among the dishes served at the First Thanksgiving meal. Cranberries aren’t mentioned by any primary sources for the First Thanksgiving meal. The only foods mentioned are “Indian corn”, wild turkey and waterfowl, and venison. The rest remains a matter of speculation among food historians. Although stuffings are not mentioned in primary sources, it was a common way to prepare birds for the table in the 17th century. According to a “Thanksgiving Primer” published by the Plimoth Plantation, cranberries may have been used in the stuffing recipes, but it’s unlikely they would have been made into a sauce because sugar was very scarce.

Cranberry sauce was first offered to consumers in North America in 1912 in Hanson, Massachusetts. Canned cranberry sauce appeared on the market in 1941, allowing the product to be sold year-round. Cranberry sauce can be used with a variety of meats, including turkey, pork, chicken, and ham.

Cranberry jelly from a can, sliced

The most basic cranberry sauce consists of cranberries boiled in sugar water until the berries pop and the mixture thickens. Some recipes include other ingredients such as slivered almonds, orange juice, zest, ginger, maple syrup, port, or cinnamon.

Commercial cranberry sauce may be loose and uncondensed, or condensed or jellied and sweetened with various ingredients. The jellied form may be slipped out of a can onto a dish, and served sliced or intact for slicing at the table.

Cranberry sauce is often eaten in conjunction with turkey for Christmas in the United Kingdom and Canada or Thanksgiving in the United States and Canada, and it is only rarely eaten or served in other contexts there.

 

 

Healthy Cherry Dessert Recipes

September 3, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Cherry Dessert Recipes. Find some Delicious and Healthy Cherry Dessert Recipes with recipes including Black Forest Cupcakes with Simple Cherry Sauce, Cherry Cobbler on the Grill, and Cherry-Almond Ice Cream Sauce. Celebrate with Cherries! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Cherry Dessert Recipes
Find healthy, delicious cherry dessert recipes, from the food and nutrition experts at EatingWell.

Black Forest Cupcakes with Simple Cherry Sauce
Decadent black forest cupcakes are served with a simple cherry sauce and whipped topping………………………

Cherry Cobbler on the Grill
If you want an easy cherry cobbler recipe that also keeps your kitchen cool, you’re in luck! This simple cobbler is made with frozen pitted cherries–so there’s no sitting in a stuffy kitchen pitting cherries–and it’s baked in a cast-iron skillet right on your grill so you don’t have to heat up your oven. Try making this summery dessert for your next camping cookout. The sweet smells of tangy cherry filling and a buttery oat topping will have everyone in the campground asking for a bite……………………………..

Cherry-Almond Ice Cream Sauce
This homemade ice cream sauce is easy to make and will delight your taste buds. Tart cherries are cooked with amaretto and brown sugar until thickened and bubbly, and then further flavored with a touch of almond extract. It tastes so good you may never want to buy that store-bought chocolate sauce again!…………………………………

* Click the link below to get all the Healthy Cherry Dessert Recipes
http://www.eatingwell.com/recipes/19601/desserts/fruit/cherry/

Healthy Super Bowl Party Recipes

January 26, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Super Bowl Party Recipes. Just in time for the Big Game its some Delicious and Healthy Super Bowl Party Recipes with recipes including Chili-Cheese Nachos, Garlic-Parmesan Chicken Wings, and Chili con Carne. Find these fantastic recipes and more all at the EatingWell website, Start the Game! Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Super Bowl Party Recipes
Find healthy, delicious Super Bowl party recipes including Super Bowl appetizers, drinks and snacks. Healthier Recipes, from the food and nutrition experts at EatingWell.

Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired…………….

Garlic-Parmesan Chicken Wings
Forget the fryer–these baked garlic-Parmesan chicken wings get a crispy coating (without tons of oil) from panko breadcrumbs combined with grated Parmesan cheese. A drizzle of balsamic vinegar glaze gives this healthy appetizer a sweet and tangy finishing note……………………….

Chili con Carne
This chili con carne with ground beef is a serious crowd-pleaser, whether you’re hosting a football-watching party or just feeding a hungry family. It has a nice, beefy, beany flavor and just enough spice. You’ll be surprised that a chili that comes together in less than an hour has so much flavor. Three types of chile peppers (fresh poblanos, chili powder and chipotles in adobo) add depth and complexity. Poblanos also add some color to the chili–if you can’t find them, you can sub bell peppers of any color, though they won’t add heat. Using lean ground beef makes this chili healthier and also keeps it from being greasy. Be sure to brown the beef well for the best flavor: you want to stir to break up the chunks, but don’t stir too much or the beef won’t sear at all. Serve with cornbread and bowls of sour cream, chopped avocado, tomatoes, scallions, cilantro and hot sauce and let everyone customize their own bowl……………………

* Click the link below to get all the Healthy Super Bowl Party Recipes
http://www.eatingwell.com/recipes/17997/holidays-occasions/occasions/super-bowl-party/

Wild Idea Buffalo Recipe of the Week – GRILLED STEAK TOURNEDOS WITH SAUCE BEARNAISE

December 25, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Grilled Steak Tournedos with Sauce Béarnaise. To prepare this one you’ll be using Wild Idea Buffalo Tenderloin or Top Sirloin Steak. Nothing is anymore delicious than the Wild Idea Buffalo Steaks. Tender, moist, and so flavorful, they are incredible! You can find this recipe or purchase the Wild Idea Buffalo Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Grilled Steak Tournedos with Sauce Bearnaise
This classic, timeless favorite is simple to prepare, delicious and elegant. A great entree to serve for a dinner party or for a romantic dinner for two!

Entree Ingredients: per serving
1 – 5 or 8 ounce Filet Mignon Steak or Top Sirloin SteakGrilled Steak Tournedos with Sauce Béarnaise
2 – tablespoon olive oil
2 – teaspoons salt
1 – teaspoon black pepper
1 – organic potato, baked or boiled
3 – spears asparagus
1 – lemon, quartered
Béarnaise Sauce recipe listed below

Preparation:

1 – Steak: Rinse steak under cold water and pat dry with paper towels. Pour 1 tablespoon of olive oil on a plate and add ¼ teaspoon salt & pepper each. Mix together and roll the steak into the seasoned olive oil. Cover and let rest for 2 hours before grilling. Preheat grill to high heat, 500°. Place prepared steaks on clean oiled grill grate over high heat. Grill steaks for 3 minutes on each side, with grill lid closed during cooking, for medium rare results. Remove from heat, season with a little more salt, cover and rest for 5 minutes.
2 – Potato: Bake or boil your potato and allow it to come to room temperature. Slice the potato into ½ inch circles. Over lap the potato slices into a tight pinwheel. Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Using a spatula, add the potato pinwheel to the pan and season with a little salt & pepper. Cook the potato pinwheel for about 5 minutes or until golden brown. Again, using a spatula, turn the potato pinwheel and cook for an additional 5 minutes or until lightly browned.
3 – Asparagus: Wash asparagus, and trim the thicker ends off. Using a potato peeler, peel one of the stalks into asparagus ribbons. Over high heat, bring one cup of water, plus a squeeze of fresh lemon juice and a teaspoon of salt to a boil. Add the asparagus spears and cook for 3 minutes, adding the asparagus ribbons during the last minute. Remove from water and place on a plate lined with a paper towel.
4 – To plate, place crispy potato pinwheel in the center of the plate, top with grilled steak, asparagus spears and ribbons, and drizzle with desired amount of sauce Béarnaise.

Béarnaise Sauce
Ingredients;
3 – egg yolks
1½ – tablespoons lemon juice
1 – tablespoon tarragon leaves
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot
1½ – tablespoon white wine vinegar

Preparation:

1 – Place egg yolks, lemon juice, tarragon, pepper, and cayenne in a blender and blend until slightly thick.
2 – Add the melted, hot butter through the top, smaller opening of the blender while the blender is still running. Blend to incorporate. Sauce should be fairly thick.
3 – When ready to serve, flash blend again, adding the vinegar at the end. Season to taste.
http://wildideabuffalo.com/blogs/recipes/87651905-grilled-steak-tournedos-with-sauce-bearnaise

Healthy Ravioli Recipes

September 19, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Ravioli Recipes. Delicious and Healthy Ravioli Recipes with recipes including; Mushroom Ravioli and Chicken Piccata, Beef Stew with Ravioli, and Ravioli and Vegetable Soup. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Ravioli Recipes
Find healthy, delicious ravioli recipes including cheese and spinach ravioli, and ravioli soup. Healthier recipes, from the food and nutrition experts at EatingWell.

Mushroom Ravioli and Chicken Piccata
This weeknight-friendly version of classic chicken piccata calls for mushroom ravioli, but regular cheese ravioli works too. Look for presliced mushrooms to cut down on prep time, and use leftover chicken or rotisserie chicken here to cut down on cook time in this fast and easy dinner……….

Beef Stew with Ravioli
To keep this stew on the lean side, trim the stew meat yourself, or purchase stew meat that is labeled lean…………………

Ravioli and Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell……………

* Click the link below to get all the Healthy Ravioli Recipes
http://www.eatingwell.com/recipes/19261/ingredients/pasta-noodle/pasta-by-shape/ravioli/

Tomato and Fresh Ricotta Chicken Breasts w/ Olive Oil and Italian Herb Linguine

August 30, 2019 at 6:39 PM | Posted in chicken, Pasta Roni | Leave a comment
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Today’s Menu: Tomato and Fresh Ricotta Chicken Breasts w/ Olive Oil and Italian Herb Linguine

 

 

For Breakfast this morning I toasted a Thomas English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. 85 degrees and a bit more humid, passing rain showers around the area. Well spent the day breaking up Half Runner Green Beans and helping Mom can 14 quarts! Plenty of Green Beans for a while. I’m glad I’ve learned how to can. Not a lot of people can anymore. For Dinner tonight I prepared Tomato and Fresh Ricotta Chicken Breasts w/ Olive Oil and Italian Herb Linguine.

 

 

 

I picked the Chicken up at Meijer, Katie’s Best Skinless and Boneless Chicken Breasts, and had the package in the freezer. Sat the package in the fridge overnight to thaw. To prepare it I’m seasoning the Chicken with Morton’s Lite Salt and Ground Black Pepper. I grabbed a skillet and sprayed it with Pam Non Stick Cooking Spray and a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat.

 

 

 

 

 

When the skillet was heated I added the Chicken Breasts. Cooked the Chicken for 7 minutes a side. With a couple of minutes of cooking time left I turned the heat down to medium low and added the jar of Prego Cooking Sauce. Flipped the Chicken one last time with a minute left. I cooked it an extra minute to let those flavors of the Tomato and Fresh Ricotta marinate the Chicken Breasts. Checked temperature of the Chicken with a thermometer and it read just a tad over 165°. Removed the skillet from the heat and let it sit a couple of minutes until the Pasta finished. I came across the Prego Cooking Sauce – Tomato and Fresh Ricotta Sauce at Meijer last week, looking forward to trying their other Sauces!

 

 

 

I’m serving the Chicken with Pasta Roni Rustic Recipes Olive Oil and Italian Herb. I’ve had this many times but usually with Shrimp. Easy to preapre and makes a delicious Pasta Dish, I’m preparing this as my Chicken is cooking. To prepare it In medium saucepan, bring Water and Olive Oil to a boil. Then slowly stir in Pasta and Special Seasonings. Return to a boil. Reduce the heat to medium. Boil uncovered, 10-12 min., stirring frequently. The Sauce will be thin so just let it stand for 3min. to thicken. Pasta Done! I love these Rice A Roni and Pasta Roni products! Added a sprinkle of Morton’s Light Salt to it.

 

 

 

 

To serve it I made a bed of the Pasta in a bowl and top it with a one of the Chicken Breasts and the Sauce. Topped it all with some Kraft Reduced Fat Grated Parmesan Cheese. I really like this Prego Cooking Sauce! Excellent flavor and Seasoning, perferct for the Chicken. Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later a bowl of South Carolina grown fresh sliced Peaches, love these Peaches!

 

 

 

 

 

 

 

Katie’s Best
http://www.katiesbestchicken.com/

Katie’s Best is NON-GMO Verified! Non GMO logo-300Yes, this is a BIG DEAL! We test every load of grain for this certification process

We take the Non-GMO verification very seriously! Our feed mill and farms go through the verification process and approval according to the Non-GMO Project verified specifications. Grains that do not pass this test are turned away and not labeled with the certification of Non-GMO. Katie’s Best is chicken has been raised on a diet of certified, non-genetically modified grains. The feed mill and farms go through a certification process to ensure that our grains meet the certification guidelines. Our chickens are raised on a complete non-genetically modified grain diet.
http://www.katiesbestchicken.com/non-gmo/

 

 

 

Prego Cooking Sauce – Tomato and Fresh Ricotta Sauce


Go beyond just pasta and sauce with the delectable flavors of sweet tomato, fresh ricotta cheese and herbs and seasonings. Effortless to make, simply brown chicken, stir in the sauce and simmer. Dinner is served in 20 minutes!

About the product
* Delectable flavors of sweet tomato and fresh ricotta cheese
* Make dinner in 20 minutes!
* Gluten free
* No artificial flavors
* Simply brown chicken, stir in the sauce and simmer

Nutrition Facts
About 7 Servings Per Container
Serving size 1/4 Cup (60mL)
Amount per serving
Calories 60
% Daily Value*
Total Fat 2.5g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 370mg 16%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 5g
Includes 1g Added Sugars 2%
Protein 2g
https://www.prego.com/sauces/cooking-sauces/tomato-fresh-ricotta-cooking-sauce/

 

 

Pasta Roni Rustic Recipes Olive Oil and Italian Herb

Inspired by the flavors of Italy, our Pasta Roni® Rustic Recipes Olive Oil and Italian Herb combines linguini with olive oil, Italian herbs and other natural flavors. This mouth-watering side dish contains no preservatives and no artificial flavors.

Preparation:
1 – In medium saucepan, bring water and olive oil to a boil. Then slowly stir in pasta and Special Seasonings. Return to a boil.
2 – Reduce heat to medium. Boil uncovered, 10-12 min. or until pasta is just tender, stirring frequently.
3 – Sauce will be thin. Let stand 3-5 min. to thicken.

Ingredients
DURUM WHEAT SEMOLINA, AUTOLYZED YEAST EXTRACT*, SALT, OLIVE OIL, NATURAL FLAVORS, CREAM, NONFAT MILK, RED BELL PEPPER*, GARLIC*, ONIONS*, PARSLEY*, SUGAR, PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, POTASSIUM CHLORIDE, SOY SAUCE (SOYBEANS, WHEAT, SALT), BUTTER (CREAM, SALT), ANNATTO EXTRACT COLOR.

*DRIED.

CONTAINS WHEAT, MILK AND SOY INGREDIENTS.

Nutrition
Amount Per Serving% Daily Value

Calories 250
Calories from Fat 70
Total Fat 8g 12%
Saturated Fat 1.5g 7%
Trans Fat 0g
Cholesterol 5mg 0%
Sodium 700mg 29%
Total Carbohydrate 38g 13%
Dietary Fiber 2g 9%
Sugars 2g
Protein 8g
http://www.ricearoni.com/Products/Rustic_Recipes/Pasta_Roni_Rustic_Recipes/Olive_Oil_and_

Ultimate Grilled Chicken Recipes

July 14, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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Ultimate Grilled Chicken Recipes from the EatingWell website and Magazine! Delicious and Healthy Ultimate Grilled Chicken Recipes with recipes including; Grilled Chicken Thighs with Jerk Sauce, Spatchcocked Chicken with Sweet and Spicy BBQ Rub, and Grilled Chicken Wings with Carrots and Celery. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Ultimate Grilled Chicken Recipes
Fresh ideas for grilled chicken plus amazing recipes for brines, rubs, marinades, sauces and more.

Grilled Chicken Thighs with Jerk Sauce
Jamaican jerk sauce traditionally uses Scotch bonnet peppers; here, we substitute jalapeños for a milder flavor. The jerk sauce serves as both a marinade and a sauce for meaty grilled chicken thighs. This healthy grill recipe takes just 30 minutes of active time, so as long as you plan ahead and factor in the marinating time it’s perfect for a quick weeknight dinner or easy weekend BBQ………………….

Spatchcocked Chicken with Sweet and Spicy BBQ Rub
In this whole grilled chicken recipe, the backbone is removed and the chicken is flattened then grilled under the weight of 2 bricks–which enables it to cook quickly and evenly. The homemade rub recipe makes enough to prepare 2 pounds of boneless chicken or 4 pounds of bone-in chicken, but you can easily double or triple the recipe and store the extra in an airtight container for up to 3 months so you can have it on hand throughout the grilling season………………

Grilled Chicken Wings with Carrots and Celery
These grilled chicken wings get that wonderful mix of sweet and spicy flavors from honey and harissa. Most grills cook unevenly, so it’s important to keep these wings moving around to ensure crispy skin without burning. Traditional chicken wing sides–carrots and celery–cook right alongside the chicken for a quick dinner on the grill……………………

* Click the link below to get all the Ultimate Grilled Chicken Recipes
http://www.eatingwell.com/recipes/22423/ingredients/meat-poultry/chicken/bbq-grilled/ultimate/slideshow/ultimate-grilled-chicken-recipes/

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